ReceptnaptárPork braised in milk (svinina v moloke)
Pork braised in milk is a popular festive dish of Russian and Soviet cooking in which the milk makes the meat especially soft and juicy. The milk cooks itself into a thick, golden gravy. Simple yet festive.
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Method
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- Rub the meat with salt, pepper, mustard and marjoram and stud it with garlic.
- Brown it on all sides in oil in a heavy pot.
- Pour over the milk and add the bay leaves.
- Bring to the boil, cover and simmer on very low heat for 1 hr 30 min, turning occasionally.
- After removing the meat, reduce the milk over lower heat to a gravy.
- Slice the meat, pour over the sauce and serve with potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not boil the milk hard or it splits; cook on very low heat.
- The sauce does not need to be smooth; curdled milk tastes good too.
- Excellent sliced cold as well.
Frequently asked questions
Why does the milk curdle?
From the acids in the meat and the heat; it is normal and does not spoil the flavour.
How long does it keep?
3 days in the fridge.
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More russian ideas
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- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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